Sebastien rouxel biography

StarChefs: Who or what inspired you to study pastry?
Sébastian Rouxel: I grew up in the business.

My aunt had a restaurant in France.

She worked very hard at her job managing restaurants while raising five boys and a daughter as a single mother.

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Rouxel grew up in the Loire Valley of France, and began his culinary education at a very early age.

Bouchon Bakery is a cookbook written by American chef Thomas Keller and Sebastien Rouxel.

My name is Sébastien Rouxel, I am 31 years old, I was born and raised in Brittany, France.

On Wednesdays we had no school so I’d spend that day at the restaurant from the age 12 or She needed help so I joined her. I did a couple stages, first in the kitchen then pastries. I had to switch to pastry I liked it so much.

I did two more years apprenticing and completed my military service at the president’s house in Paris.

SC: What is your philosophy on pastry?
SR: I prefer pastry because it is chemistry and math; an exact science. There is no measurement, no regiment in culinary.

Read Bio. Sébastien Rouxel Corporate Pastry Chef.

Pastry is less forgiving. People in New York are very difficult to please. You can play around with traditions and use your imagination and technology to come up with something new. Dessert is the last memory you have of a restaurant so it has to be good.

Sweets make people happy.

SC: What do you enj